Spirulina pancake

IMG_2700I’d bought some powdered spirulina when I was “veggie for November”, but never got round to using it. Since then, I’ve been trying to find a palatable way of including it in my diet, but have struggled with its gloopy texture and vivid black green colour.

Added to a shake or smoothie it’s OK, but only cos it’s a small amount that I can choke down.
I’d tried it in porridge and took one mouthful before throwing it away.
But I’ve found an easy and acceptable way to eat it – mix it with egg and make a flat crepe.

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Ingredients – 1 medium free range egg, 1 tsp spirulina powder, and 1 heaped tsp milled chia seeds. These are all big protein hitters, so the resulting dish has 111 calories, 10g protein and 4g carbs.

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Whisk the egg well to make it as frothy as possible, before stirring in the spirulina and chia. Spray a flat pan with 2 squirts of 1 cal oil, and pour in the green batter. Let it cook on one side before gently flipping over to cook the other side. It’s fairly solid so you don’t need to worry about it breaking. I had it cut into triangles with some humous.

I’d definitely make a few of these at the weekend and use them for breakfast or even as a wrap for lunch They’d even come in handy on low calorie days.

5:2 diet – all these little things

Monday – second fast day

Sorry, I forgot to take any photos today, but what I ate was:
Breakfast – half a banana and egg white pancake with blueberries and raspberries (130cals)
am snack – 2 crackerbread with laughing cow light (65 cals)
lunch – ainsley harriot hot and sour cup-a-soup and cottage cheese salad (145 cals)
pm snack – radishes and celery sticks (30 cals)
dinner – microwaved courgette chunks and pastrami (70 cals).

I find on fast days that it’s down to the little things that I can really scrape my calorie intake down to that 500. I normally take my tea with milk, but on fast days I’ll have it black (saving 50 cals). I explore green teas, herbal teas, and I have a real affection for rooibos Earl Grey.

I’ll have crackerbread at 19 cals per slice rather than rice cakes at 29 cals each.

I’ll go for the laughing cow light at 25 cals a triangle, instead of the full fat dairylea at 40.

I was a bit peckish in the evening, and did nibble on a dry oatcake.

My 3rd fast day was on Thursday. I’ve tried so far to have fast days when I’m not doing anything else, but on this day I was due to perform at a Scottish dance demo in the afternoon, and then my weekly Scottish dance class in the evening.burns 001

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The demo was cancelled as a result of the weather, but I found my energy levels in the evening class absolutely fine.

My menu for the day was;

Breakfast – egg white with flaxseed pancake, and blueberries. This was a bit bland.
am snack – the usual crackerbread and cheese
Lunch – Miso soup and mozarella tomato salad. Could have done with some lemon juice and black pepper.
pm snack – raw veggies. What a lot of crunchy goodness for 60 cals! A dip of salsa would have been lovely.
Dinner – griddled courgette slivers in lemon juice and pepper (oh yum!) and marinated mushrooms (recipe to follow, tweaks already being considered)

I also treated myself to a can of no-sugar shandy.  Normally I don’t like fizzy drinks, and I avoid artificial sweeteners, but as a “wee treat” to look forward to, this wasn’t bad.  Not overly sweet, not too fizzy, and only 10 cals.

Marinated Mushrooms:

Half a pack of small mushrooms, cleaned and cut into quarters.

one shallot, or half a red onion finely diced

one crushed clove garlic

one teaspoon wholegrain mustard

one teaspoon cumin seeds

one teaspoon onion seeds (nigella )

handful of chopped coriander

2 tablespoons balsamic vinegar

Mix everything together in a container and leave for a few hours in the fridge, overnight if possible.